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Turkey Bolognese with Crispy Polenta

LiVe Well with Chef Josh from LDS Hospital
Turkey Bolognese
Serves 4-6
  • •Olive Oil – ¼ Cup
  • •Yellow Onion – 1 Each
  • •Celery – 2 Stalks
  • •Carrot – 2 Each
  • •Chopped Garlic – 1 Teaspoon
  • •Dry Red Wine – ½ Cup (optional)
  • •Ground Turkey – 1 Pound
  • •Tomato Paste – 1 Tablespoon
  • •Canned Crushed Tomato – 4 Cups
  • •Red Chili Flakes – ½ teaspoon
  • •Cinnamon – 1/8 Teaspoon
  • •Nutmeg – 1/8 Teaspoon
  • •Pepper – ½ Teaspoon
  • •Salt – 1 Teaspoon
  • •Italian Seasoning – 2 Teaspoons
  • •Basil – 1 Teaspoon
  • 1.Start by giving the celery, onion and carrot a rough chop. Place the vegetables in a food pro and pulse until finely chopped.
  • 2.Heat a pot over medium high heat and add the oil. Saute the onion, celery, tomato paste and carrot in the oil for around 8-10 minutes. Add in the garlic and cook for another 2 minutes.
  • 3.Add in the ground turkey and break apart with the back of a spoon. Let cook until the turkey has browned around 10-12 minutes.
  • 4.Add in the red wine and let reduce. Scraping the bottom of the pot with a wooden spoon.
  • 5.Add the crushed tomato, cinnamon, nutmeg, salt, pepper, and Italian seasoning. Bring to a simmer and let cook for around 30 minutes stirring often.
  • 6.Give the basil a rough chop and stir into the Bolognese.


Crispy Polenta
Serves 4
  • •Chopped Garlic – ½ Teaspoon
  • •Olive Oil – ½ Tablespoon
  • •Chicken Stock – 1 Cup
  • •Dry White Wine – 2 Tablespoons (optional)
  • • Whole Milk – 1 Cup
  • •Yellow Cornmeal – ½ Cup
  • •Butter – 1 Tablespoon
  • •White Pepper – ¼ Teaspoon
  • •Salt – 1 Teaspoon
  • •Parmesan Cheese – 2 Ounces
  • •Olive Oil – 1 Tablespoon
  • 1.Heat the oil in a pot over medium high heat. Saute the garlic for around 1 minute.
  • 2.Add in the wine and let reduce by half. Add the milk and chicken stock and bring to a simmer.
  • 3.Slowly whisk in the cornmeal being careful not to let clump. Bring to a simmer and allow to cook until the polenta has a soft creamy consistency, around 15 minutes.
  • 4.Add in the butter, salt, and pepper. Grate the parm into the polenta and fold in until incorporated throughout.
  • 5.Once the polenta is ready remove from the heat. Cover a sheet pan with plastic wrap and pour the polenta into the pan. Place in the fridge uncovered and let cool.
  • 6.When the polenta has cooled remove from the fridge and cut into 4 equal square portions.
  • 7.Heath the oil in a sauté pan over medium high heat. Place the polenta squares in the oil and allow to sear until golden brown around 3-4 minutes. Flip the polenta over and repeat the process.
  • 8.When the polenta is crispy and golden brown remove from the pan and place on a paper towel to let drain.
  • 9.For plating, place one polenta square on the plate and top with the Turkey Bolognese and garnish with parm and chopped parsley.

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